Malaysian Curry Recipe

Name: Malaysian Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Red Onion; 4 Spring Onions; 1 1/2 Garlic Cloves (chopped); 1 Fresh Ginger (grated to equal amount of garlic); 1 Green Chilli (chopped); 1 Red Chilli (chopped); 1 Stock Cube (fish or chicken); 1 Tin Chopped Tomatoes; 1 1/2 Tinned coconut cream; 1 bunch Coriander; 1 tbsp Tumeric (heaped); 2 tsp Sugar; 1 Lime; 3 Salmon Fillets; 2 slice Chicken fillets (if preffered to salmon)

Servings: persons

1 Red Onion
4 Spring Onions
1 1/2 Garlic Cloves (chopped)
1 Fresh Ginger (grated to equal amount of garlic)
1 Green Chilli (chopped)
1 Red Chilli (chopped)
1 Stock Cube (fish or chicken)
1 Tin Chopped Tomatoes
1 1/2 Tinned coconut cream
1 bunch Coriander
1 tbsp Tumeric (heaped)
2 tsp Sugar
1 Lime
3 Salmon Fillets
2 slice Chicken fillets (if preffered to salmon)

1
This curry is best served with salmon, but is still nice with chicken, if you want chicken, cook some before so you can add in at the end
2
Chop red onion, coriander and 4 spring onions (including all green bits).
3
Leave in bowl till near the end
4
Making the paste - make a paste from garlic & ginger (one and a half cloves and an equal amount of ginger)
5
Finely chop red & green chilli's
6
Fry chilli's in some hot oil then add the paste.
7
Add 2 TSP of sugar
8
Add TBSP of Tumeric and stir in
9
Add chicken or fish stock cube dissolved in half cup of boiling water
10
Add coconut milk and stir until colour is consistent
11
Add chopped tomatoes
12
Add salmon fillet now to the curry (or whatever meat you fancy) and poach for 5 mins
13
Add red onions, coriander and spring onions that where put away earlier and leave them heating up for 2 mins
14
Squeese in half a lime
15
Serve on rice

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Red Onion, 4 Spring Onions, 1 1/2 Garlic Cloves (chopped), 1 Fresh Ginger (grated to equal amount of garlic), and more.

Yes, Malaysian Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Malaysian Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions